Modelling respiration rate of shredded Galega kale for development of modified atmosphere packaging

Temperature response of respiration and respiratory quotients of 16 co-occurring temperate tree species

The forests of the northeastern US are globally, one of the fastest growing terrestrial carbon sinks due to historical declines in large-scale agriculture, timber harvesting and fire disturbance. However, shifting range distributions of tree species with warming air temperatures are altering forest community composition and carbon dynamics. Here, we focus on respiration, a physiological process that is strongly temperature and species dependent. We specifically examined the response of respiration (R; CO2 release) to temperature in 10 broadleaved and six conifer species, as well as the respiratory quotient (RQ; ratio of CO2 released to O2 consumed) of nine broadleaved species that co-occur in the Hudson Highlands Region of New York, USA. The relationships between these physiological measurements and associated leaf traits were also explored. The rates of respiration at 20 °C were 71% higher in northern-ranged broadleaved species when compared with both central- and southern-ranged species. In contrast, the rates of respiration at 20 °C in northern-ranged conifers were 12% lower than in central-ranged conifers. The RQ of broadleaved species increased by 14% as temperatures increased from 15 °C to 35 °C. When RQ values were pooled across temperature, northern-ranged broadleaved species had 12% and 9% lower RQ values than central, and southern-ranged species, respectively, suggesting a reliance on alternative (non-carbohydrate) substrates to fulfill respiratory demands. A Pearson correlation analysis of leaf traits and respiration revealed strong correlations between leaf nitrogen, leaf mass area and R for both broadleaved and conifer species. Our results elucidate leaf trait relationships with tree physiology and reveal the various form and function strategies for species from differing range distributions. Compounded with predicted range distribution shifts and species replacement, this may reduce the carbon storage potential of northeast forests.

Evaluation of Drying and Storage Conditions on Nutritional and Sensory Properties of Dried Galega Kale (Brassica oleracea L. var. Acephala)

This work evaluated the effect of the air-drying temperature and vacuum packaging on quality and nutritional compounds of dehydrated galega kale, previously steam blanched, during 5 months of storage. When compared with the vacuum packaged kale, the packaging without vacuum yielded improved nutritional features, in general. This approach combined with a drying temperature of 40°C resulted in retention percentages of 62, 38, 92, and 48% for vitamin C, total phenolic content, total antioxidant capacity, and chlorophylls, respectively. The acceptance of the dried product by the consumer was assessed through a focus group. The participants classified the product as a practical and convenient alternative to cook healthier dishes. The appearance of dried galega kale was described as being fragile and being with nice smell, natural colour, and flavour similar to the fresh product. In conclusion, the herein presented product was addressed as an innovation with multiple possible applications in several recipes.

Modelling the influence of time and temperature on the respiration rate of fresh oyster mushrooms

The respiration rate of mushrooms is an important indicator of postharvest senescence. Storage temperature plays a major role in their rate of respiration and, therefore, in their postharvest life. In this context, reliable predictions of respiration rates are critical for the development of modified atmosphere packaging that ultimately will maximise the quality of the product to be presented to consumers. This work was undertaken to study the influence of storage time and temperature on the respiration rate of oyster mushrooms. For that purpose, oyster mushrooms were stored at constant temperatures of 2, 6, 10, 14 and 18 ℃ under ambient atmosphere. Respiration rate data were measured with 8-h intervals up to 240 h. A decrease of respiration rate was found after cutting of the carpophores. Therefore, time effect on respiration rate was modelled using a first-order decay model. The results also show the positive influence of temperature on mushroom respiration rate. The model explaining the effect of time on oyster mushroom’s respiration rate included the temperature dependence according to the Arrhenius equation, and the inclusion of a parameter describing the decrease of the respiration rate, from the initial time until equilibrium. These yielded an overall model that fitted well to the experimental data. Moreover, results show that the overall model is useful to predict respiration rate of oyster mushrooms at different temperatures and times, using the initial respiration rate of mushrooms. Furthermore, predictive modelling can be relevant for the choice of an appropriate packaging system for fresh oyster mushrooms.

Modified Atmosphere Packaging Technology of Fresh and Fresh-cut Produce and the Microbial Consequences-A Review

Modified atmosphere packaging (MAP) technology offers the possibility to retard the respiration rate and extend the shelf life of fresh produce, and is increasingly used globally as value adding in the fresh and fresh-cut food industry. However, the outbreaks of foodborne diseases and emergence of resistant foodborne pathogens in MAP have heightened public interest on the effects of MAP technology on the survival and growth of pathogenic organisms. This paper critically reviews the effects of MAP on the microbiological safety of fresh or fresh-cut produce, including the role of innovative tools such as the use of pressurised inert/noble gases, predictive microbiology and intelligent packaging in the advancement of MAP safety. The integration of Hazard Analysis and Critical Control Points-based programs to ensure fresh food quality and microbial safety in packaging technology is highlighted.